Boil for one minute shrimp in salted water and cool in a baking dish. Clean the broccoli. Fry in a pan with a clove of garlic, salt and pepper.
Take the eggplant, cut the skin, with about 5 millimeters thick. Put it with salt and let stand about 30 minutes. Once its water spills, wash and dry with a cloth. Moisten with a little extra virgin olive oil and place in a baking pan extensions. Bake at 180 degrees for 10 minutes in the oven cooking mixed with the convention / steam.
For tomatoes, blanch in boiling water for 30 seconds and immediately thereafter immersing in cold water. Remove the skin, cut the tomatoes in half and remove the seeds inside to create the tomato slices. The fins are being marinated in a little 'oil, salt and basil for about 3 hours. After three hours, shake it with all oil and basil. Add the adhesive sheet of fish previously dissolved. Scattered around in a small tray baking to create a thickness of 5 mm and which solidifies in the fridge.
With a mold having a diameter of about 5 cm layer of eggplant, one shrimp, one of broccoli, eggplant, again, shrimp, broccoli, eggplant, tomato and finally gele. Serve hot with a drizzle of extra virgin olive oil and garnish to taste.
Source: www.stile.it
